Recipe courtesy of The Italian Trade Agency 


1 pound of Anna Tipo “OO” Flour

6 OZ. of re-milled durum wheat semolina

¾ cup of lukewarm water

6 oz of milk

1 oz. of fresh brewer’s yeast

12 Scalia Sicilian Anchovy Fillets

12 Rouses Sicilian Pitted Olives

Rouses Organic Sicilian Olive Oil

8 oz grape tomatoes


1 teaspoon flaked sea salt

2 teaspoons of dry oregano


First gently mix the Anna Tipo “00” Flour with the semolina in a bowl. Dissolve the yeast in a 3/4 cup of lukewarm water and set aside. Combine the flour with 2 tsp of sugar (which will help dough rise), then begin kneading the mixture on a wooden board, gradually adding the yeast and water mixture a little at a time; next, add 6 oz. milk, 1/4 cup oil, and finally 2 tsp fine salt.

Shape the dough into a ball, then transfer to a bowl and cover with a moist towel. Set it aside in a warm location and let it rise for at least 1 hour.

Coat a rectangular baking tray with a mixture of Rouses Organic Sicilian Olive Oil and water.

Stretch the dough over the baking tray, press fingertips to poke deep dents all over the surface of the dough, then drizzle the surface with more of the Rouses Organic Sicilian Olive Oil and water emulsion. Cover with a towel and set aside for at least 30 minutes to rise.

Press Rouses Sicilian Pitted Olives and grape tomatoes into the dough. Sprinkle with Scalia Sicilian Anchovy fillets, oregano, coarse salt. Brush with more emulsion of Rouses Organic Sicilian Olive Oil and water if surface looks too dry, then bake for 20-25 minutes at 320°F. Remove from the oven and from the baking tray, then cut into slices before serving.